Description
🍺 Recipe Details 🍺
OG: 1.038 | IBU: 13 | ABV: 3.4%
MASH: 60min @ 67°C, 10min @ 76°C BOIL: 60min
GRIST
– 2.5kg Simpsons Maris Otter (6.5 EBC)
– 400g Weyermann CaraMunich III (180 EBC)
– 200g Voyager Malted Oats (4.5 EBC)
– 200g Gladfield Brown (178 EBC)
– 150g Voyager Red Gum Smoked (9 EBC)
– 125g Voyager Pale Chocolate (600 EBC)
– 75g Voyager Chocolate (1100 EBC)
BOIL ADDITIONS
20g EKG (5.5% AA) (60min)
FERMENT @ 19°C
DRY
LalBrew Nottingham
Mangrove Jack’s M36 Liberty Bell Ale
LIQUID
Bluestone London
** Fermentation time will vary depending on yeast strain, fermentation temperature and process. Package when specific gravity is stable over two days
OPEN RECIPE IN BREWFATHER (23L) (46L)
OPEN RECIPE IN GRAINFATHER
@hoppy.days.brewing
🍺 Water Profile / Notes 🍺
Target Water Profile: MILD ALE
Calcium (Ca2+): 50
Magnesium (Mg2+): 0
Sodium (Na+): 2
Chloride (Cl-:): 37
Sulphate (SO42-): 41
Bicarbonate (HCO3–): 45
Adjust your water profile with our range of brewing salts.
Typical mineral additions (RO water): Calcium Sulphate 2.2g, Calcium Chloride 3.7g, Bicarb Soda 4.1g
For Brisbane tap water add Calcium Sulphate 1g and Bicarb Soda 2g along with 1/4 teaspoon of Potassium Metabisulphite split across your mash and sparge water.
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